Prep 15 mins
Cook 1 hr 20 mins
Creamy, sweet, and spicy, these stuffed sweet potatoes are rich and satisfying! Serve on rice, topped with salsa, or Mango Peach Chutney! Mmmm Mmmm... From Moosewood Restaurant Low-Fat Favorites Cookbook!
- 2 large sweet potatoes
- 1 cup diced onion
- 1⁄3 cup water or 1⁄3 cup unsweetened apple juice or 1⁄3 cup orange juice
- 3 cloves garlic, minced
- 1 1⁄2 tablespoons grated fresh gingerroot
- 2 teaspoons ground cumin
- 1 small minced fresh green chile, seeds removed for a milder hot
- 2⁄3 cup diced red bell peppers or 2⁄3 cup green bell pepper
- 4 tablespoons neufchatel cheese (low-fat cream cheese)
- 1 1⁄2 tablespoons fresh lemon juice
- 1 1⁄2 cups fresh or slightly thawed frozen green peas
- salt and black pepper
- Bake the sweet potatoes at 400*F.
- for about 1 hour, or until tender (or microwave for about 8-10 mins.).
- While the potatoes bake, combine the onions and water or juice in a medium saucepan.
- Cover, and simmer until the onions soften, about 5 minutes.
- Add the garlic, ginger, cumin, chile, and bell peppers, cover, and simmer until the peppers are tender, about 5 minutes.
- Remove from the heat.
- Cut the Neufchatel into small peices and stir it into the hot vegetable mixture to melt.
- Set aside.
- When the sweet potatoes are baked, cut them in half lengthwise.
- Hold each potato half with a heavy towel or mitt in one hand and scoop out the central part of the flesh with a spoon.
- Leave about a 1/4 inch shell so that the potatoes maintain their shape.
- Mix the potato flesh with the vegetable-cheese mixture.
- Add the lemon juice, peas, and salt and pepper.
- Lower the oven temperature to 350*F.
- Stuff the potato shells with the filling.
- Place them in a lightly oiled baking dish.
- Cover and bake for 15 to 20 minutes, until thoroughly hot.
- Note* If you are stuffing previously baked, chilled potatoes, they may need to bake an extra 5 to 10 minutes in the oven to heat through.
I'm no expert on Indian food, but these didn't taste like any I've ever had. I'd place them in the genre of 1970s-Style American Health Food Co-Op. I like cumin, but I think these would have benefited from a mix of spices rather than quite so much cumin. I used lowfat yougurt rather than Neufchatel, which seemed to work fine. I left the seeds in the chiles and poured on a spicy salsa, so I also added a dollop of yogurt on top for a cooling contrast.
Made these up the night before and cooked the extra time as suggested in the recipe. They have a nice flavor and went well with the lamb I served it with.